Küljud

Küljud are a type of fermented dairy product originating from Estonia. They are traditionally made from cow's milk and are characterized by their distinct sour taste and thick, creamy texture. The fermentation process is typically carried out using lactic acid bacteria, which convert lactose into lactic acid, giving küljud their characteristic tang.

The production of küljud involves several steps. Milk is first pasteurized to kill any harmful bacteria. Then, a starter culture of lactic acid bacteria is added, and the milk is allowed to ferment at a controlled temperature for several hours. Once the desired acidity and texture are achieved, the küljud are cooled to stop the fermentation process.

Küljud are a versatile food item and can be consumed in various ways. They can be eaten on their own as a snack or dessert, or they can be used as an ingredient in other dishes. Küljud are often incorporated into savory dishes such as soups, stews, and sauces, where their sourness can add depth and complexity. They are also used in baking, particularly in traditional Estonian pastries and breads.

Nutritionally, küljud are a good source of protein, calcium, and other essential nutrients. The fermentation process can also increase the bioavailability of some of these nutrients and introduce beneficial probiotics. Küljud are a staple in Estonian cuisine and are appreciated for their unique flavor and health benefits.